| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Soup |
8 |
Servings |
INGREDIENTS
| 1 |
md |
Onion; chopped |
| 1 |
md |
Red bell pepper; seeded and chopped |
| 2 |
tb |
Oil (I used olive oil) |
| 1 |
c |
Stock (your choice; I used chicken) |
| 2 |
c |
Kidney beans (either the dry kind; soaked and cooked, or 1 16-oz can) |
| 3 |
c |
Water |
| 2 |
c |
Crushed tomatoes |
|
|
Chile peppers–the original recipe said 1/4 tsp crushed red; but i put in 2 whole dried red plus 2 fresh Cayenne peppers; chopped |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Cumin |
| 1/4 |
ts |
Oregano (up to) |
| 4 |
oz |
Chorizo or similar sausage; sliced and browned (I used turkey andouille and it was surprisingly good) |
INSTRUCTIONS
Beth Woodell <woodell@umuc.umd.edu>
Here's a recipe from one of my new cookbooks, "Blue Corn and Chocolate" by
Elisabeth (nuts, I forgot her last name). It was one of the main selections
in the Homestyle Book Club. This book is all about history and lore of
foods indigenous to the New World, inhcluding chile peppers, corn, beans,
pumpkin and of course chocolate. Those of you on Chile-Heads can certainly
adjust the seasoning to your taste.
Saute the onion and red pepper in the oil until soft. Add the other
ingredients and let simmer for at least 30 minutes. More is ok. Serve with
garnishes if you like--I served it with rice on the side, but you could use
tortilla strips, chopped onions, chopped fresh chilies, sour cream,
guacamole, or shredded cheese (queso de papa or Monterey Jack). I also
threw in a can of yellow corn just for color and fun. This should be a
cockle-warming dish on a chilly night, eh.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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